IGUANA MIA
1027 E CAPE CORAL PKWY, Cape Coral FL 33904 · (239)945-7755
Last inspected Jan 29, 2026 · 9 visits since August 2023
JAN 24
OCT 24
APR 25
OCT 25
JAN 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked potatoes 98F hot hold less than 4 hours. Operator reheated potatoes on stove.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025051838 | Jun 9, 2025 | Dec 19, 2025 | $600 |
| 7--2024022852 | Mar 6, 2024 | Jan 17, 2025 | $320 |
Inspection history
9 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind the establishment.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (ROP Cook Chill and Sous Vide) with sauces. Note: HACCP Plan has been submitted and is in the process of being approved. Time extend for next unannounced inspection.
Accumulation of dead insects in control devices. Operator discarded devices.
Accumulation of gray-like substance in the interior of the ice machine. 1st ice machine near back exit.
Show the remaining 4 findings ▾
Ceiling/ceiling tile shows damage. Observed holes in ceiling tiles in back side food prep station.
Floor soiled/has accumulation of debris. Single-service items storage room near wait station.
Hole in or other damage to wall next to walk in freezer.
Nonfood-contact surface soiled with grease, food debris on sliding door reach in cooler track in back side food prep station.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (ROP Cook Chill and Sous Vide) with sauces. Note: HACCP Plan has been submitted and is in the process of being approved. Time extend for next unannounced inspection.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
Working containers of food removed from original container not identified by common name. Salt/sugar containers. Operator labeled containers.
Jun 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan.
Apr 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked potatoes 98F hot hold less than 4 hours. Operator reheated potatoes on stove.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan.
Spray bottle containing toxic substance not labeled. Side wait station.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon thawed in packaging with labeling to remove. Stop Sale. Operator discarded salmon.
Dead roaches on premises. Observed 3 dead roaches on floor near chemical storage.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler in salsa/wait station. Operator placed employee beverages on bottom shelf.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in salsa wait station.
Jan 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan.
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed picante sauce dated 10/14/24 more than 7 days. Stop Sale.
Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cook chill items in walk in freezer lacking product name, name of employee who conducted process, and use by date.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces. Educated operator on requirement for a HACCP Plan.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack on food prep table. Operator removed backpack.
Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway near women's restroom.
Floors not maintained smooth and durable. Beer storage walk in cooler. Educated operator on having smooth and easily cleanable floor.
Ice buildup in ice cream reach-in freezer.
Mar 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces.
Jan 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in hand wash sink at bar. Operator removed bucket.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using special process reduced oxygen packaging (Cook Chill Method) with sauces.
Floors not maintained smooth and durable. Beer storage walk in cooler.
In-use wet wiping cloth/towel used under cutting board in back food prep area.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator redid sanitizer.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.